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How to make it

  • Heat beans and water to boiling in 4 quart pan, reduce heat. Simmer uncovered 10 minutes. Remove from heat, cover and let stand overnight.
  • Drain beans. Place beans and remaining ingredients (except sour cream) in large slow cooker.
  • Cover and cook on high for 4 hours then reduce to low and continue cooking another 6 to 8 hours.
  • Mash beans with potato masher to get a nice consistency. Serve soup topped with sour cream.

Reviews & Comments 4

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    " It was excellent "
    debwin ate it and said...
    Its winter here in South Australia, perfect weather for soup. Great post.
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    " It was excellent "
    misterpeter ate it and said...
    ahhh yes. i love new uses for the crockpot. especially beanie ones! high 5!
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    " It was excellent "
    mjcmcook ate it and said...
    Thanks for this wonderful recipe!
    My son in-law will love it...we eat soup
    winter and summer...using the crock pot
    is so great in this hot weather!
    A"5" Fprks !
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    " It was excellent "
    minitindel ate it and said...
    ok im game!!!!!! get the cornbread ready with the honey butter ..yummmmmmmmmm thanks
    Was this review helpful? Yes Flag

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